Low Iodine Avocado Cucumber Cilantro Salad
Crisp cucumber, buttery avocado, and a handful of bright cilantro come together in a salad that feels fresh and satisfying without a single complicated step. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, garlic powder, and cumin ā bold enough to coat every bite but light enough to let the produce shine. For anyone navigating iodine restrictions, this kind of recipe is a genuine relief: no seafood, no dairy, no iodized salt requirements, and no processed ingredients hiding unexpected additives. Using non-iodized salt (or adjusting to your own supply) keeps the whole bowl safely in range. The gentle fold at the end keeps the avocado in satisfying chunks rather than turning the whole thing into guacamole, which makes a real difference in texture. Scallion greens add a mild, oniony finish without overpowering the other flavors. Serve it immediately while the cucumbers are still crisp and the avocado is perfectly creamy.
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Learn more āIngredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced into Ā¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into Ā¾-inch chunks
- Ā½ cup fresh cilantro leaves, roughly torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- Ā¼ tsp garlic powder
- Ā¼ tsp ground cumin
- Ā½ tsp salt, or to taste
- Ā¼ tsp black pepper, or to taste
- 2 tbsp thinly sliced scallion greens (green tops only) (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat in the dressing.
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